PAINTER MIKE IS AN ‘OLD MASTER’

Painter and decorator Mike Gauci is getting used to working with ‘tools of the trade’ that are over 400 years old.

For many of his clients refuse to allow his usual modern approach.

That’s because Sale and Carrington-based Mike is in demand as a decorator for stately homes and country heritage properties that try hard to preserve their past.

So he has to use traditional pig and hogshair brushes with lead-based paints, specially re-created to specifications over 400 years old.

“You’re not allowed to put modern oil-based paints on heritage properties,” Mike explains. “You can only use paints and methods of application that are as close as possible to what were originally used centuries ago.

“And you can’t burn off a previous coat of paint … it has to be carefully rubbed down and filled by hand. There are no short cuts to maintaining the appearance of an historic property.”

So, in between modern interior and exterior decorating jobs at local domestic and business properties, Mike enjoys stepping back in time – even though it often means working among curious deer and rabbits while fielding questions from equally curious tourists.

The qualified and professionally accredited decorator has earned a new reputation as a craftsman with traditional techniques – including overlaying golf leaf – at properties like Altrincham’s Dunham Massey Hall, the 17^th century Gawthorpe Hall near Burnley, Lyme Park near Stockport and 16^th century Speke Hall on Merseyside.

But it’s the ancient ‘recipes’ of re-created specialist paints that fascinate him most. “Centuries ago they were made from various combinations of lead, pigment, linseed oil, turpentine, chalk, animal bones and skin,” he says.

“The health and safety people would make a meal of it these days.”

Sale is going around the world this year … in music.

For local Rotarians are staging one of the summer’s most original musical events featuring some of the country’s best young musicians.

The outdoor event, at the Sale Football Club ground on Saturday, 26^th June, features blues, gospel, jazz, indie folk, classical music and African drumming to represent the way that the Rotary movement has spread worldwide.

The four-hour event will raise funds for local charities and deserving causes as well as helping fund Rotary’s national and international commitment to support people who desperately need help.

Musicians from the Royal Northern College of Music have put together a wide-ranging programme of different musical styles that stretch from the blues of Rotary’s Chicago birthplace through the American, European and African continents.

“It will be a great community day out for the whole family to have fun, bring a picnic, listen to music and raise money at the same time … most of which will be given back to Sale,” says Graham King, president of Sale Rotary Club.

And weather will not even be a threat for spectators who prefer to use the football club’s two covered stands, including seating in the North Grandstand.

Blues guitarist Brad Edmondson will open the concert at 2pm and pave the way for African drumming from the Djembe Group followed by the soulful RNCM Gospel Choir, classical music from the D’Avanzo Quartet, and indie folk music from Feldspar, before exciting bill-topping jazz band Booth Street West closes the event at 6pm.

Ticket prices are £10 for adults, £7 for young people (from 5 to 15) and £8 for concessions. A family ticket for up to two adults and two children is £25. And children under five are admitted free.

For more details go to the Sale Rotary Club website www.saleconcert.com or telephone 0161 969 3177.

• There are 1.2 million members of more than 31,000 Rotary clubs in over 200 countries and geographical areas worldwide. For details on how to join Sale Rotary Club, telephone Peter Munday - 0161 969 1391

WHAT BRITISH FASHIONISTAS GET FROM THE MAYAN WOMEN OF GUATEMALA

Joanna Way was on the lookout a new fashion product … and found it 5,500 miles away.

Now the North Wales businesswoman is placing UK orders with groups of Guatemalan craftworkers who are rebuilding their war-torn country.

And their range of casual hand-woven belts is becoming a favourite for the two-legged customers at Joanna’s Mold-based pet product website ‘Dogs & Co’.

“It’s one of the most exciting new additions in our history,” says Joanna, “not just because of the extraordinary way they look but because of the human story behind them.”

The 36-year Guatemalan Civil War, which finished in 1996, devastated the country and left behind a death toll of some 200,000, with several thousands more people missing.

But, in the last 14 years, groups of war widows in highland communities have got together to rebuild their lives - using traditional Mayan Indian patterns and weaving skills.

Among the products to capture western imaginations is their range of colourful belts, for adults and children, for which ‘Dogs & Co’ is now the exclusive UK distributor.

“The Mayan artisans in the Guatemala hills are producing something really unique,” says Joanna. “The look, feel, colours, patterns, design and texture of what they make are then finished off with solid brass, a leather tip and backed with military grade cotton webbing.

“The result is an eye-poppingly different item that reflects their relaxed artistry and never fails to attract attention. It’s a fun belt but it’s also quality craftsmanship that is durable, practical, colourfast, even machine washable, and will last a lifetime.

“Many of the Mayan people in Guatemala lost everything during the civil war and women were left on their own to raise their families in a damaged and depressed country. Their unique style of weaving, passed down for generations, is one of the few skills they have – and it’s now giving them the chance to earn money that will rebuild their villages and communities.”

Joanna has also added the Mayan range of hand-woven dog collars and leads to join the products she offers through her nine year-old ‘Dogs & Co’ family business which has become a leading supplier of handmade leather dog collars and leads, pet beds, dog clothing, toys and accessories.

Available from www.dogsandco.com

- a Mold-based website in North Wales

tel: 01352 740174 and selected retail outlets.

One of the fashion industry’s modern legends chose Alderley Edge to launch his new collection of menswear.

Irish haute couturier Nicky Wallace revealed his “New Aristocrat” collection to an invitation-only audience at the Alderley Edge Hotel (15 April).

It was a return to the north of England for the designer who has dressed music and sporting icons from George Michael and David Bowie to Manchester United defender Wes Brown - and produced wedding outfits for singer Andrea Corr’s showbusiness wedding last year.

“I got my kicks in this area – and it’s still the place,” says Dublin-based Nicky, who began his career after graduating from Leeds College of Fashion in 1975. “Cheshire is a very important part of the UK … why should I show in London?”

It’s nearly 30 years since Nicky’s first collection won orders from department stores such as Macys, and Chicago’s Carson Pirie Scott. He went on to establish international markets from London, Paris and Florence to Japan.

Now - two miles away from his Cheshire partner, menswear retailer Norton Barrie in Wilmslow - his latest collection was being modelled by a hand-picked team that included Manchester United and England footballing hero Andrew Cole, Stockport County player Luca Havern and TV’s Hollyoaks actors Ashley Taylor Dawson and Matt Milburn.

And the evening ended with a gourmet dinner in the hotel’s award-winning AA 3-rosette Alderley Restaurant.

One of the designers behind the ‘Miami Vice’ look of the eighties, Nicky’s latest approach is a ‘new romantic’ style with his often ‘dandy’ approach to country tweeds and sharp city suits using advanced Italian techniques that take high-end couture to new heights of exclusive quality.

“The whole Miami vice look that I became famous for has been both a mantle and a curse,” he adds. “For a long time, people just wanted to know about the George Michael and David Bowie period – but that was then.

“We can’t stay ‘new romantics’ forever. We all grow up, grow older … and move on.”

NOW ‘DISH’ CHEF TOM GORE TURNS TO

MANCHESTER CUISINE

An international chef who has worked at one of America’s top 50 restaurants, on a luxury Caribbean cruise ship, and for an event caterer overlooking Sydney Opera House … is now turning to Manchester for his latest inspiration.

And he’s promising a new ‘take’ on some of the area’s classic traditional dishes, from Rochdale’s rag pie to Manchester tart, wants to do something totally different with Bury’s black pudding, and even fancies poaching in Vimto.

“Regional dishes fascinate me and I can’t wait to incorporate the best of Manchester’s traditional food into the new menus that ‘Dish’ is introducing for corporate events, weddings and parties,” says Tom Gore.

Tom is executive chef at Manchester’s newest catering operation ‘Dish’ – which launches its first regional branch, outside London, at next week’s RSVP North show at Manchester Central on Wednesday, 21 April.

It will be the first time that Tom has cooked in Manchester – although the 27 year-old Essex-born chef has worked from Florida to Australia since qualifying at catering college, working at The Lanesborough in Hyde Park and for the famed Roux Brothers.

In Florida he worked at the California Grill, one of the top 50 restaurants in the US, at a five star Disney resort next to the Magic Kingdom in Orlando. In London he polished his experience of Japanese food at Knightsbridge’s  ‘Restaurant of the Year’ award-winning Zuma.

He went back to Disney for a spell on one of their luxury Caribbean cruise ships before settling into London event catering, at venues such as the British Museum and National Gallery, and heading to the Australian ‘Cuisine Group’ in Sydney’s harbour area.

Since joining ‘Dish’ in 2006, Tom has taken their menus to a different level and now wants to “make a real difference” to the catering options in Manchester

“Dish is all about merging traditional values with modern professionalism and an elegant but relaxed style of service,” he says.

“That’s why I want to absorb the historic food heritage of Greater Manchester and Lancashire and reflect it in what Dish offers. It’s going to be great fun.”

‘Dish’ is at Unit 3, Crown Industrial Estate Poland Street, M4 6BN

tel: 0161 277 9309,

e-mail: info@dishcatering.co.uk

website: www.dishmanchester.co.uk

A FASHIONABLE RETURN FOR RETRO FOOD

Foodie history has a soft spot for prawn cocktail and black forest gateaux … and it’s usually covered by 40 years of jokes and jibes.

But classic 70s retro dishes are on their way back - according to Manchester’s newest catering operation ‘Dish’.

Even fish finger sandwiches with ketchup, and a tall glass of knickerbocker glory for dessert, are climbing up the hit list for weddings and corporate entertaining – along with the new interest in classic ‘people food’ like cheeseburgers, toad-in-the-hole, bubble and squeak, barbecues and hog roasts.

“We have noticed this trend gathering pace throughout the country in the last six months,” says Nick James, director of the London-based caterers ‘Dish’ – who are launching their first regional branch from a northern quarter Manchester office.

“There might be a little nostalgia involved but I think it’s part of a trend away from fancy food with intense flavours, exotic sauces and different types of vegetables. People are looking for more basic food but given a different, modern twist and served elegantly well.”

‘Sharing food’ is also being requested more often. Not only selections of canapés, starters and desserts but fashionably miniature main courses too – “which encourage people to talk more instead of sitting down to a stuffy dinner with stilted conversation,” says Nick.

“People have got bored with having the same things to eat and, although we still do formal dinners, we believe in offering more informal choices.”

CONTEMPORARY

Since beginning in London, 11 years ago, ‘Dish’ has grown into one of the UK’s leading contemporary caterers – merging traditional values with modern professionalism and expertise from internationally experienced chefs and elegant but relaxed service.

“There are plenty of quality caterers around,” says Helen Littlewood, Dish’s Business Development Manager in Manchester, “but what’s making the difference, these days, is people.

“Customers don’t necessarily want their event catering run like a military operation. There may be occasions for this but ‘Dish’ has a reputation for being fast and efficient but adaptable and more laid back.”

That style has gone down well with clients like H&M, Harvey Nicholls, Red Bull, Moschino, Virgin, KPMG, Reuters, Goldman Sachs, EMI, Google, BskyB, Nokia, O2, Ralph Lauren, Kodak, Pret a Manger, Sony Ericsson, Panasonic, Samsung and Tesco.

And for events at top London venues like the Natural History Museum, Royal Courts of Justice, Madame Tussauds, Guildhall, London Aquarium, London Dungeons and the Saatchi Gallery.

Now the Manchester base will be serving their signature brand of fine dining and imaginative buffets to a new north west customer base – at venues that already includes Macclesfield’s Capesthorne Pavilion, Heaton House Farm and Manchester’s Cube centre.

That includes Dish’s innovative, fun ways to serve food – such as their eclectic gastro boxes – mini meals from the roasted epicure potatoes with star anise, poached quail eggs and slow roasted tomatoes through to suckling pig with soft white polenta, wild mushroom and balsamic.

And ‘Dish’ comes with an eco-policy of using as much locally-sourced British and seasonal produce as possible to support local communities, reduce food miles and lower the company’s carbon footprint.

‘Dish’ is at Unit 3, Crown Industrial Estate Poland Street, M4 6BN

tel: 0161 277 9309,

e-mail: info@dishcatering.co.uk

website: www.dishmanchester.co.uk

LUCKY BUCKY!

BINGO PLAYER NETS £34,OOO … FROM A 10P STAKE

An Internet bingo player has scooped a staggering £34,115 …. from a single 10p ticket.

The player, from Bradford in Yorkshire, landed the UK’s biggest win of its kind from Bucky Bingo’s online site.

After signing on as ‘Shell15’ there was time for a quick game at the favourite “Buckingham Room” - exclusive to Bucky Bingo members at www.buckybingo.co.uk.

And minutes later it was celebration time - with a mega bingo jackpot that even excited the executives at Manchester-based Buckingham Bingo - a specialist business for 35 years before it launched an online bingo site two years ago.

“It’s a great day for all of us,” said Head of Online Gaming, Matt Welch after rushing an express bottle of Champagne across to Bradford as a celebration gift.

“It’s a fantastic win – the first we’ve had from such a low stake – and it proves that the big money is achievable even for just a few pennies.

“A big league bingo prize like this might seem even more surprising as our virtual rooms are not full of thousands of people. Players play there because we manage to create the same comfortable community feeling as we do at our actual venues.

“Our site is breaking all records for player satisfaction … so ‘Shell15’ is more than welcome to break into a bottle of Champagne and enjoy the winnings!”

HOME-GROWN CHEFS BRING THREE ROSETTES TO ALDERLEY EDGE

The Alderley Edge Hotel’s prestige restaurant has joined the country’s top 10 per cent to be awarded a coveted three AA rosettes.

And ‘The Alderley Restaurant’ in Cheshire is the only new three-rosette eatery between Birmingham and Edinburgh in the latest round of newly announced top food accolades.

It places head chef Chris Holland’s team alongside famous London restaurants like Marco Pierre White’s ‘L’Escargot’, Michele Roux’s ‘Le Gavroche’, and ‘Gordon Ramsay at Claridges’.

The AA’s hotel services group area manager, Giovanna Grossi, praised Chris’s “innovative touches along with his creative use of flavours - resulting in top notch cuisine.”

The restaurant was also commended for its ‘imaginative menus‘ and use of local produce.

The move from two to three rosettes is, said Chris, “a tremendous reward for a lot of hard work. I’m lucky to have a committed team of people who have all contributed to creating food that just doesn’t exist elsewhere.

“Our main aim has always been to provide our customers with the most exciting food we can achieve but to be acknowledged by the hard-to-please AA judges really is the icing on a very nice cake.”

For the Alderley Edge Hotel’s general manager, Ahmet Kurcer, the rosettes are recognition for his policy of encouraging ‘home-grown’ staff. Chris Holland is a Greater Manchester-born chef and his team are drawn from the surrounding area.

“It’s not unusual for restaurants to grow their own ingredients – and we grow our own herbs in the gardens behind the hotel – but we also ‘grow’ our own staff,” he says. “We give them opportunities, nurture their professional growth and now we can harvest the fruits of their talent.

“Chris has been with us for 12 years and was appointed head chef four years ago. In that time he has become an outstanding chef who has raised the bar for fine food menus. His signature dishes take traditional British classics and give them an often extravagant twist that uses textures and releases flavours to improve the original.”

AA rosettes are awarded twice a year in recognition of “exceptional standards of cuisine”. Three rosettes, says the AA, “takes a restaurant into the big league. Expectations of the kitchen are high, exact technique, flair and imagination must come through in every dish, and balance and depth of flavour are all-important.”

Giovanna Grossi added: “Restaurants serving food of a three-rosette standard are worthy of recognition from well beyond their local area.”

• The Alderley Restaurant’ is on Macclesfield Road, Alderley Edge, Cheshire SK9 7BJ; tel - 01625 583033; website: www.alderleyedgehotel.com

A Bury-based IT specialist is calling for the European Parliament to crack down on businesses who flaunt energy saving principles by wasting nearly £6 billion a year.

Greater Manchester’s award-winning IT conservationist ACR IT Solutions is lobbying North West members of the European Parliament because, says managing director Steve Freeman, “this country is on its knees when it comes to power and some form of legislation or financial incentive is probably the only way forward.”

Nearly five million small-to-medium businesses – which account for over 99% of the UK total – are estimated to spend £7.2 billion on energy, this year, to run their computers, servers and data storage facilities and data centre’s.

But that could be shaved to a more realistic £1.3 billion … saving a massive £5.9 billion.

‘Virtualisation’ - a software technology that is rapidly transforming the IT industry and the way it works – is established in the server, network and storage market. Now it is even reaching desktop users because of the dramatic reduction in power consumption.

For businesses it not only cuts computer-related energy expenses but also carbon emissions, floor space, heating, lighting, air conditioning and maintenance costs while delivering other IT benefits such as more efficient storage, disaster recovery, business continuity, reduced hardware refresh costs and operational expenditure. And the saving normally covers the service cost within 18 months.

“Energy conservation on this massive business scale should be encouraged by either government incentives or the consideration of heavy fines for businesses that ignore their responsibilities,” says Steve, whose business is a premier UK provider of virtualisation.

“If people can be fined for dropping a cigarette packet in the street how much should they have to pay for needlessly wasting a massive £6 billion worth of energy when it’s so simple to reduce that to a more reasonable amount?

“Even outside the moral issue of energy conservation, virtualisation technology offers businesses a way of cutting costs while improving operational efficiency and keeping competitive during the economic uncertainties of this recession.

“But refusing to save that amount of power condemns the environment, instead, to pick up the tab.”

• Energy usage by the UK’s 4,853,640 small/medium businesses was calculated at a modest three 2cpu servers per business with each one using 550 watts at £0.01 per kilowatt. Total annual energy cost - £7,385,444,233 compared with £1,327,926,782 when virtualised – saving £5,940,466,584.

Lymm chef Jenny Thoden is one of the best in Britain – according to judges for the country’s ‘Young Chef of the Year’ award.

For Jenny was just one point away from the top title.

The 25 year-old Finnish-born chef, from Aiden Byrne’s Church Green gastro pub in Lymm, fought off competitors from two and three-star Michelin restaurants to take a close second place in the British Hospitality Association awards.

“It was an amazing feeling when the results were announced,” says Jenny. “I didn’t expect to get so far against talented competition from such highly rated restaurants - but four years working with Alden Byrne has taught me a lot.”

Jenny settled in Lymm when she came with Aiden, from the Dorchester Grill in London, to open the Church Green earlier this year. She moved to England six years ago after finishing her college training at Helsinki and started working for the TV chef at his Danesfield House restaurant in Buckinghamshire.

They have been together ever since and Jenny will be transferring when Aiden launches his eagerly awaited fine dining restaurant – the new White House at Prestbury.

“His food and style of cooking is very different and I’ve learned so much,” says Jenny who is sous chef at the Church Green and boyfriend Stewart Warner is head chef. They have “climbed the ladder together” since both joining Aiden at Danesfield House. 

Jenny was one of eight finalists at the BHA’s annual competition to find the UK’s best young chefs and waiters. Her three course meal, prepared in three and a half hours, began with an innovative butternut squash and chorizo soup with pan fried red mullet and pickled baby squid. The main course - braised belly of lamb with mashed potato and glazed onions - was followed by a lemon posset dessert with red wine poached figs.

It placed Jenny just one point behind Rose Greene from Cheltenham’s Michelin 2-star ‘Le Champignon Sauvage’ and won a second prize that includes £1,000 and a gourmet break at Devon’s luxury Lewtrenchard Manor hotel.

“Jenny thoroughly deserves her success,” says Aiden Byrne who was only 22 when he became the UK’s youngest Michelin star chef. “The Church Green is the first restaurant of my own and a major contribution to its success has come from having her and Stewart on my dream team.”

That success has included the recent award of three coveted AA rosettes – which puts the village pub among the top 10 per cent of UK restaurants and makes it the highest rated AA eatery in Cheshire and Greater Manchester – apart from the prestigious five-star Chester Grosvenor Hotel.